5/16, Portugese Baking - Hands On

Name: 5/16, Portugese Baking - Hands On
Start: 2026-05-16T11:00:00-04:00
End: 2026-05-16T13:30:00-04:00
Location: 12 Walker Way, Colonie, NY, United States, New York 12205

Schedule

Sat May 16 2026 at 11:00 am to 01:30 pm

UTC-04:00

Location

12 Walker Way, Colonie, NY, United States, New York 12205 | Albany, NY

🎟️ $89.00
🌟 Chef: Julie Paul
📅 Date: Saturday, May 16, 2026
⏰ Time: 11:00AM-1:30PM
🇵🇹 Did you know that some of the world’s most iconic pastries were born behind convent walls? During the Middle Ages, Portuguese nuns used massive quantities of egg whites to starch their habits and clarify wine. Left with an abundance of golden yolks and a surplus of sugar from the colonies, they became master confectioners, creating what we now call Doces Conventuais (Convent Sweets).
In this immersive baking workshop, we aren't just following recipes—we’re stepping back in time. You’ll master the specialized techniques of Portuguese baking while uncovering the fascinating stories of the monks and nuns who turned "leftover" yolks into culinary gold. For students 16 and older.
Menu:
- Pastel de Nata (Portuguese Custard Tarts): The crown jewel of Lisbon. You’ll learn the secret to achieving that signature "shattered glass" crispiness in the puff pastry and how to torch the custard for those iconic caramelized charred spots.
- Pão de Deus (Bread of God): A heavenly, brioche-like sweet roll topped with a thick, golden crust of shredded coconut and sugar. We’ll master the enriched dough and the technique for getting that perfect, macaroon-style topping.
- Bola de Berlim (Portuguese Custard Donut): Inspired by German tradition but perfected in Portugal. These aren’t your average donuts! We’ll fry these fluffy pillows to golden perfection and fill them with a rich, silky Ovos Moles (traditional egg-yolk cream).